2 tablespoons grapeseed oil
1 pound medium shrimp, peeled and deveined (keep heads and shells)
1/4 cup fresh lime juice
1 shallot, julienne
¼ cup fennel, small dice
2 tablespoons ginger, peeled and small diced
Kosher salt and freshly ground black pepper, to taste
1 can coconut milk
2 cups chicken stock
3 tablespoons olive oil
1/4 cup julienne shallots
4 garlic cloves, chopped fine
2 red peppers, julienne
2 plum tomatoes, cored, julienne
1 jalapeno, julienne
1/4 cup minced cilantro
Basmati rice, cooking according to package instructions
Farofa for garnish
Toss the shrimp in the lime juice and season heavily with salt and pepper in a bowl; set aside.
In a saucepan, heat the grapeseed oil, add the shrimp heads and shells and cook until the shells begin to caramelize, stirring occasionally. Add fennel and shallots and ginger and cook, stirring, until soft. Add the coconut milk and chicken stock. Allow to come to a boil, reduce the heat and simmer for 20-25 minutes. Heat the olive oil in a pot over medium-high heat. Add the shrimp, cook 1 minute, remove and keep oil in the pan. Add the garlic, onion, and pepper; cook until soft, about 6 minutes. Add tomatoes; cook until broken down, about 5 minutes.
Strain the stock into the pan. Bring the liquid to a boil again, simmer for 5 minutes and add the shrimp back into the pan, add the cilantro and heat through. Season with salt and pepper if needed. To serve, spoon some moqueca over the cooked rice and top with farofa.
3 tablespoons dende oil
1 cup panko breadcrumbs
3 tablespoons unsweetened toasted coconut flakes tossed with curry powder
3 tablespoons garlic chips, drained if stored in oil
Heat the dende oil in a sauté pan, add the breadcrumbs and toast, stirring constantly, until the breadcrumbs are evenly coated with the dende oil and lightly toasted. Remove from the pan and allow to cool. Once cool, combine the breadcrumbs with curry coconut flakes and garlic chips. Mix together.
5 garlic cloves, sliced almost paper thin with a Japanese mandolin or really sharp knife
1 cup canola oil
Place the sliced garlic and canola oil in a small pot. Begin heating on medium heat. Do not heat the oil before adding the garlic. Continue cooking, constantly shaking the pan and allow the garlic to just start turning golden brown. Strain immediately and reserve the oil in a small bowl. Make sure to work fast once the garlic begins to brown as it can burn quickly. Once the oil and the garlic have both cooled to room temperature, place the garlic back in the oil and store at room temperature for up to one week.